An easy to prepare, light and tasty dish that will take you on a journey! Especially if you accompany it with a glass of Rodambelo from Oenou Yi – Ktima Vassiliades winery!
Ingredients:
- 750gr. peeled pumpkin, cut into cubes
- 3 tbsp. olive oil
- 1 onion, finely chopped
- 2 cups Arborio rice
- 1/3 cup Playia White Dry
- 1 tbsp. fresh thyme
- 5-6 cups vegetable stock, heated
- 1/3 cup grated parmesan
- 2 tbsp. butter, at room temperature
- Salt and pepper
- Extra parmesan for serving
Preparation:
- Preheat the oven to 200°C and coat a baking tray with aluminum foil and baking paper.
- Place the pumpkin in the pan, with 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven for 15-20 minutes, until softened.
- Meanwhile, heat the remaining olive oil in a large, shallow saucepan and sauté the onion over medium heat, until softened.
- Add the thyme and rice.
- Stir the rice around to thoroughly heat and be covered in oil.
- Add the wine and stir until completely absorbed.
- Then, with a ladle, add the vegetable stock and stir until absorbed. Continue to add one tablespoon at a time and stirring, waiting for the liquid to be absorbed before adding another, until the rice softens but remains al dente.
- Remove the pan from the heat and add the parmesan, butter and roasted pumpkin.
- Serve the risotto immediately with extra grated parmesan and a glass of refreshing Rodambelo by Oenou Yi – Ktima Vassiliades.
